Just a normal guy making pizza at home.

Sharing all my recipes, tips and tricks that I've learned on my journey. Every recipe is tested in my own kitchen and filmed for Instagram, TikTok, and YouTube.

Start here if you're new, browse all 68 recipes, or use the dough calculator.

Recipes

• Detroit Pizza - Brick cheese to the edges. Sauce on top. Lloyds pan, always.
• 16 Inch Bar Pie - Thin, crispy, party-cut squares. Snap when you bend it, cheese to the edge, no rim. Same-day, done in 3 hours.
• Cup & Char Pepperoni - The pepperoni specifically designed to curl up and crisp.
• Bacon, Egg, and Four Cheese Breakfast Pizza - Crispy bacon, runny-yolk eggs, and four cheeses on a pizza with an everything-bagel crust. Breakfast and pizza, no compromises.
• Cast Iron Pan Pizza, The Buttery, Cheesy, Crispy-Edged Method - 70% hydration dough, par-baked then flipped, blanketed in three cheeses with a frico-crispy edge. The pan pizza you make on a Tuesday and remember on Friday.
• Tavern Style Pizza - Cornmeal in the dough, docked and cured for the crispiest bottom I make. Thin, snappy, cut into squares. The Midwest tavern classic.
• New Haven-ish Pizza - Thin, charred, chewy, and sauced with restraint. My take on the Frank Pepe's style, pressed flat and baked screaming hot.
• The Perfect Plain Cheese Pizza - Three mozzarellas, sauce dollops on top, and a pecorino base layer. The cheese pizza, perfected.
• Tomato Pie - No mozzarella. Crushed tomatoes, salt, oregano, olive oil, and pecorino on a hot crust. Five ingredients, zero hiding places.
• Chicken Parm Pizza - Crispy chicken cutlets, four cheeses, and sauce spooned on top. Chicken parm and pizza, finally living together.
• Viral Dominos Pan Pizza - The viral cheeseburger-adjacent pan pizza: garlic cream sauce, three cheeses, bacon, ribeye, and sautéed onion in a cast iron.
• Alfredo White Pie with Stracciatella - A five-minute alfredo, three melty cheeses, and cold stracciatella spooned over hot slices. White pie, maxed out.
• Lemon White Pie - Four cheeses, lemon-whipped ricotta, and fresh zest over the top. The white pie that finishes bright instead of heavy.
• White Pie with Italian Sausage and Homemade Pesto - Three cheeses, crumbled Italian sausage, and a from-scratch pesto drizzled on after the bake. Green on white done right.
• N'duja Burrata Pie - Spicy spreadable n'duja, balsamic, a deep-baked crust, and cold blended burrata dolloped over hot slices.
• Pesto Roni Hot Honey - Homemade pesto base, cup-and-char pepperoni, and hot honey over the top. Green, spicy, sweet, gone.
• Vodka Roni - Cheese and pepperoni baked first, warm vodka sauce dolloped on after. The upside-down roni pie.
• Spicy Chunky Vodka Pie - Deli-sliced mozzarella UNDER a spicy chunky vodka sauce, pecorino on top, optional sesame crust. Upside down and better for it.
• Pickle Pizza - Garlic white sauce, mozzarella and sharp cheddar, pickle slices, and fresh dill. Sounds unhinged, eats incredible.
• Caramelized Onion, Bacon Fig Jam and Goat Cheese Pizza - Bacon cooked into fig jam, slow caramelized onions, and goat cheese dolloped over mozzarella. The sweet-savory flex pie.
• Bacon Cheeseburger Bar Pie - Ground beef, bacon, three cheeses, and a special-sauce swirl on a docked 16-inch bar crust. The drive-thru, upgraded.
• Buffalo Chicken Bar Pie - Buffalo-tossed grilled chicken on a thin pan-crisped crust, finished with ranch and buffalo drizzles and green onion.
• Buffalo Chicken Cast Iron Pizza - Par-baked cast iron crust, buttered pan, buffalo-tossed chicken, four cheeses, and the drizzle finish. The deep-dish buffalo fix.
• Jalapeño Popper Detroit Pizza - Candied-pepper bacon, cream cheese dollops, three cheeses, and fresh jalapeño on a Detroit crust. The popper, panned.
• My Version of CiCi's Alfredo Pizza - The buffet legend, rebuilt: sliced mozzarella base, three more cheeses, and homemade alfredo poured over the top before the bake.
• Corn + Caramelized Onion + Gochujang Pizza - Sweet corn, slow onions, a cream base, and dots of Korean chile paste. The sweet-heat pie you did not see coming.
• Philly(ish) Cheesesteak Pizza - Ribeye, sautéed peppers and onions, provolone two ways, and a sesame crust. The cheesesteak in slice form.
• Tie Dye Pie - Marinara, vodka sauce, and pesto swirled over fresh mozzarella. Three sauces, one psychedelic pie.
• Tomato Pie with Parm Cream Swirl - The tomato pie, upgraded: a cold parmesan cream swirled over hot sliced pie from a squeeze bottle.
• Tomato Pie with Stracciatella - Heavy-handed tomatoes, a sesame crust, and cold stracciatella layered over hot slices. The tomato pie goes luxe.
• Cheesesteak Pizzone - Half calzone stuffed with shaved ribeye, ricotta, and Cooper Sharp; half plain cheese pizza. One dough, both worlds.
• BEC on Sesame - Bacon, egg, and cheese, deli order, pizza format. American cheese, runny yolks, and a sesame crust.
• Deconstructed Meatball Sub Pizza - Skillet-crusted meatball mixture, herby sauce, provolone, ricotta, and fresh mozz. The whole sub, flat.
• Potato, Garlic, Bacon and Pistachio Pizza - Par-boiled Yukon rounds, crispy bacon, crushed pistachios, and a honey drizzle over a cream-and-mozzarella base.
• Meatball Pie with Burrata - Real simmered meatballs crumbled over the cheese, finished with basil, torn burrata, and Parmigiano, in that order.
• MVP Sicilian - Marinara, Vodka, Pesto: three scratch sauces striped over a sesame-bottomed Sicilian. The stained-glass square.
• The Pepperoni Pizzone - Pizza meets calzone. 15M+ views across platforms. My most-watched video of 2025.
• Vodka Sauce, Burrata, Hot Honey Pepperoni - Vodka sauce pizza topped with burrata and cup-and-char pepperoni. Finished with hot honey.
• Vodka Sauce Sicilian - High-hydration Sicilian crust, vodka sauce, fresh mozz, crisped pepperoni. This looks absolutely perfect.
• Same-Day Pizza Dough - Mix at 10 AM, bake by dinner. The 6-hour dough that punches above its weight.
• Detroit Pizza Dough - 70% hydration, bread flour, oil-pan ready. The dough that becomes a Detroit pie.
• Sicilian Pizza Dough - 75% hydration, focaccia-soft, square-pan ready. The base for vodka Sicilian and grandma pies.
• 24+ Hour Room-Temperature Pizza Dough - The exact room-temp dough I actually make. Bread + AP flour blend, 0.06% yeast, 20 hours on the counter. Three 12-inch pizzas.
• New York (ish) Dough - The cold-fermented NY-style dough. 280g bread + 120g AP flour, 65% hydration, 1-2 day fridge ferment. Two 14-16 inch pies.
• Sesame Hoagie Rolls, The 2-Day Cold-Ferment Method - Pillowy soft inside, blistered golden outside, with a sesame crust that snaps. The bread that makes a sandwich.
• Same-Day Sourdough Pizza Dough - Active starter, no commercial yeast, 6 hours from mix to pie. The sourdough pizza dough I make when I want depth of flavor without a 3-day fermenting commitment.
• 3 Day Sourdough Pizza Dough - A 66-hour naturally leavened dough. Ripe starter, two days cold, and the deepest flavor of any dough I make.
• Greek Yogurt-Based Pizza Dough - Flour, baking powder, salt, Greek yogurt. No yeast, no rise, two thin pizzas in half an hour.
• New Haven-ish Dough - 70% hydration, a tiny 0.3% yeast dose, and 2-3 days in the cold. The dough that makes the char possible.
• Meatball Sub - Beef, pork, and veal meatballs simmered in a garlicky red sauce, stuffed into toasted rolls with melted cheese. The classic, done right.
• Chicken Caesar Salad Sub - Fried cutlets, scratch Caesar with anchovies, crushed croutons, and lemon zest on a hinge-cut roll. The salad, weaponized.
• Classic Cheesesteak - Freezer-firmed ribeye shaved thin, white American melted under a lid, onions, and a hinge-cut roll. The real thing.
• NY Chopped Cheese - Smashed adobo-seasoned patties chopped with onions and American cheese, built bodega-style with lettuce, tomato, mayo, and ketchup.
• GF NY Dough - Caputo GF flour, 84% hydration, a 30-minute fridge rest. A real 14-inch gluten-free pie with no gums and no weird chew. My brother (a celiac) approved.
• Gluten-Free Cast Iron Pan Pizza - No-stretch, no-launch, no-skill GF pizza. Press into a hot cast iron, top, bake.
• 3 Hour Gluten Free Detroit Style Pizza - Caputo GF flour at 96% hydration, a 3-hour timeline, par-baked then finished with a frico cheese edge. Real Detroit pizza, gluten-free, same day.
• Gluten Free Tavern Pizza - Rolled thin, docked, cured, par-baked, and flipped. All the tavern crunch, zero gluten.
• Gluten Free Mini Detroit Pizzas - Eight personal GF Detroits in a mini loaf pan, double-wave mini pepperoni, every piece a corner piece.
• Brown Butter Chocolate Chip Cookies - Brown butter, dark chocolate chunks, flaky salt. The chocolate chip cookie I make for everyone.
• Monster 6 oz. Chocolate Chip Cookie - Brown butter, three chocolates, espresso powder, 2-day chill. 6 oz each, the bakery-sized cookie.
• Garlic Cheese Bread - Par-baked dough in cast iron, garlic-parsley butter to the edges, and four cheeses zoned like you mean it.
• Pepperoni Pizza Sliders - Hawaiian rolls layered like a pizza, garlic-butter tops, baked dark and pulled apart. Twelve sliders, zero survivors.
• Homemade Bagel Bites - Real boiled-and-baked mini bagels, halved and topped like pizzas. The freezer-aisle classic, from scratch.
• Homemade Stracciatella (Burrata Hearts) - Fresh mozzarella shredded into heavy cream. Two hours in the fridge and you have the inside of a burrata, on demand.
• Skillet Pizza Dip - Cream cheese, two shredded cheeses, crushed tomatoes, and a hot cast iron. Pizza you can scoop.
• Uncooked NY Pizza Sauce - The real deal. Just crushed tomatoes, salt, and a touch of sugar. Never cooked.
• Pizza Sauce, Basic + Herby Variation - Two cups of pizza sauce in 5 minutes. One can of crushed tomatoes, salt, and a choice: keep it clean or punch it up with basil and oregano.
• Vodka Sauce - Shallot, garlic, tomato paste cooked dark, a splash of vodka, cream, and Reggiano. The sauce that makes everything better, in 20 minutes.